Cream Gin is a British distilled gin associated with Atom Brands and developed in collaboration with Ryan Chetiyawardana, better known as Mr Lyan. Its identity comes from an unusual technical choice: the use of real fresh cream as a botanical. Rather than producing an opaque cream liqueur or a sweetened dairy drink, the cream is cold-distilled so that its texture and aromatic impression can be captured in a clear spirit. Master of Malt describes the process as using the equivalent of 100 ml of cream per bottle, with the cream never heated during distillation.

The idea refers back to Victorian gin palaces, where cream gin was known as a richer style of gin, although historical versions were more likely to involve cream and sugar being mixed or infused with spirit. This modern interpretation keeps the visual clarity of gin while introducing a different mouthfeel. The result is not a classic dry gin in the strictest sensory sense, but it remains gin-led: juniper, citrus peel and spice provide the structure, while cream changes the texture and adds a rounded, vanilla-like impression.

On the nose, Cream Gin opens with a soft creamy note, supported by fresh juniper, citrus peel and cinnamon warmth. The dairy character is not heavy or cooked; it appears more as a rounded aroma and textural suggestion. Citrus keeps the profile lifted, while juniper preserves a recognisable gin backbone. In the background, cassia, liquorice, angelica and orris contribute warmth, rooty depth and subtle aromatic structure.

On the palate, the gin is fuller and more mouth-coating than a conventional clear gin. The attack combines citrus brightness and juniper, followed by a creamy middle where vanilla-like roundness and sweet spice become more apparent. The texture is the defining feature: smooth, broad and slightly viscous, without turning the liquid into a cream liqueur. The finish remains clean, with lingering sweet spice, citrus peel, juniper resin and a soft creamy echo.

Cream Gin is especially relevant in cocktails where texture matters. The Gin Guild highlights a Martini serve, while its cream-influenced profile also makes it logical in drinks that traditionally use dairy or require a richer mouthfeel, such as variations inspired by the Ramos Gin Fizz. In a gin and tonic, a clean Indian tonic and a restrained citrus garnish are preferable to heavy creamy additions, allowing the unusual texture to remain clear without making the serve feel overloaded.